Cashmere Apron

bulgur and citrus side dish or salad

Summer has arrived in Florida, and each day I’m trying to come up with something light and refreshing for my family’s dinner plate. This dish can be served as a side dish to a piece of grilled meat or just as a salad. I am lucky enough to have citrus trees in my yard, so I use them when making this delicious citrus dressing. Since I am in “packing mode” for our move back to California, I made a big batch of this to munch on while packing boxes. It’s versatile, uniquely refreshing, and a recipe I will definitely put in my recipe box. 

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Dressing Ingredients:
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1- 1/2 Tb honey
1/2 tsp. salt, more to taste
5 Tb extra-virgin olive oil
Black pepper to taste

Salad Ingredients:
1 cup bulgur
1-1/2 cups boiling water
2 stalks celery, finely chopped
1/2 finely grated carrot
1/2 cup currants
1/4 cup raw sunflower seeds
2 Tb chopped fresh parsley
3 green onions, sliced thin

Directions:
Prepare the dressing. In a small bowl, whisk together all of the ingredients. Add salt and pepper to taste. Set aside.

Prepare the bulgur. Place the bulgur in a heat-prof dish or small saucepan. Pour the boiling water over the bulgur and let it stand for 10 minutes, until tender but firm. Drain water from bulgur and fluff with a fork.

Add the celery, carrots, currants, sunflower seeds, green onion and parsley, tossing to distribute evenly. Pour the dressing over the bulgur, stirring until evenly mixed. Salt to taste and serve. Serves:4

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